Wednesday, October 17, 2012

Goat Cheese and Mushroom Ziti

I had thought that picking a main course for my Chilean Olive Oil party would be difficult. I tend to be pretty carnivorous in my day to day eating, but I knew that I have a vegetarian in the house and I didn’t want to make her eat around things. My next move, when I apparently cut out meat, is to add in cheese and cream (why I do that one I have no idea) but I had some dairy allergies as well in the group so I looked through the recipes that the Chilean Olive Oil group sent me a little halfheartedly. What could possibly be in that list that didn’t include any type of meat or fish, or any cow milk or cream? Then, about mid way through the list, illuminated with bright lights from the heaven (no not really) it was there- Portobello Mushroom and Goat Cheese Pasta. The ingredients sounded perfect, and with an attendee running the BAA Half Marathon the following day- well it couldn’t have been more perfect for carbo loading!

● Instructions:○ In a large frying pan, melt half of the butter with half of the CEVOO overmoderate heat.○ Add the onions, ½ of the salt, and the sugar, and cook, stirring frequently until theonions are well browned. Remove from the pan.○ In the same pan, melt the remaining butter and olive oil over moderate heat. Addthe mushrooms and ¼ of the salt and cook, stirring occasionally, until tender andbrown.○ Add the remaining onions, parsley, salt, and pepper.○ Boil the ziti until just done. Put aside 1 ¾ cup of the pasta water, and drain.○ Toss the ziti and a ½ of the water with the mushroom mixture, the remainingCEVOO, goat cheese, and parmesan. If the pasta seems dry, add more of thewater.○ Serve with additional parmesan.